Lemon cake recipe. How to make lemon cake? Lemon shortcake
The time for citrus scents is coming soon. All apartments and houses will be filled with bright and juicy fruits. I, like most people, adore this time, it is so fabulous and magical...
Many people start preparing in advance and select recipes for the holiday table.
You definitely can't forget about dessert. Light and tender, such that after a hearty dinner you will want to enjoy something sweet.
This is a 2in1 lemon cake - both a brownie and an ice cream cake. It can be prepared in advance and stored in the freezer, and if necessary, allowed to cool completely in the refrigerator, or slightly defrosted and eaten as an ice cream cake.
Lemon cake consists of a thin sponge cake, lemon curd and creamy custard mousse. A delicate delicacy with a bright taste. Surprise your family and friends.
First of all, bake the biscuit.
Divide the eggs into whites and yolks.
Beat the yolks with sugar until white.
Mix starch and flour. Beat the whites into a strong foam.
Pour the flour mixture into the yolk mixture, mix lightly, gradually add the whites.
Line a 30*30 baking tray with baking paper (I just cut the paper to that size). Pour out the dough and smooth it out.
Bake the biscuit at 180 degrees until done, about 8-10 minutes.
Cut the cooled biscuit into three equal parts.
Let's prepare lemon curd.
Mix lemon juice, zest and sugar in a saucepan and bring the mixture to a boil.
Pour in the beaten eggs in a thin stream, stirring constantly with a whisk. Boil the curd until thickened over low heat, this happens quickly.
Strain the curd through a sieve.
Let cool.
Prepare the mousse.
Pour lemon juice over gelatin.
Mix starch, sugar (50 g) and egg in a saucepan. Pour hot milk in a thin stream. Cook over medium heat until the cream thickens, stirring constantly. Add juice with gelatin to hot cream. Mix. Let the cream cool.
Whip the cream to soft peaks, add sugar and beat until smooth.
Place the cream into the custard.
Mix with a whisk.
Assembly. Spread 1/3 of the mousse onto the sponge cake. Cover with the second sponge cake, add half of the curd and again the mousse (half of the remaining part).
Cover with the last sponge cake, lay out the remaining mousse, and top with lemon curd.
Place in the freezer for at least one hour. Slice the lemon cake with a sharp knife. If the cake is ice cream, then use a sharp, hot knife.
Bon appetit! And delicious holidays!
Cooking instructions
1 hour Print
1. First, let's prepare the base of our cakes. Beat softened butter 120 grams with sugar 120 grams until white with a mixer. Add 150 grams of flour and a pinch of salt and mix everything at low speed until crumbly. Gather the dough into a ball with your hands. Mixer tool It is convenient to beat egg whites, as well as knead other substances like minced meat or dough, not by hand (as this requires effort and time), but using a mixer like a KitchenAid. For example, the Artisan model has ten speed modes and three different attachments for working with any consistency, and it is also a universal food processor.
2. Line a square or rectangular pan with parchment and lightly grease with butter. Pour the dough into the mold, distribute it evenly and compact it thoroughly. My tin was 15x20cm and the cake was about 1cm thick. If your tin is larger. It's better to increase the amount of ingredients. Place the dough in the refrigerator for 20–30 minutes. Bake the chilled dough in an oven preheated to 180 degrees for 10–15 minutes until golden brown. Once the dough is browned, remove it from the oven and let cool for 7-10 minutes.
Tool Baking paper
For even baking, it is better to place open pies and quiches in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.
3. To prepare the filling, grate the zest of one lemon and squeeze out the juice. In a deep bowl, thoroughly beat 2 eggs and 150 grams of sugar with a mixer. Beat for at least 5-7 minutes at high speed until the mass increases in volume and all the sugar dissolves, add lemon zest, juice and 50 grams of flour, mix everything thoroughly so that there are no lumps.
Source: Recipes from Michelle
I saw “Lemon cakes” on one of the many culinary sites. I really wanted to try them. After reading the recipe, I realized that making them is not difficult, but... it takes a long time. And there were 2 more problems: my oven doesn’t bake a biscuit on a baking sheet (it dries out), and I’ve never seen gelatin in bags here. But I decided to try anyway...
Soft and tender lemon cakes.
Biscuit:
6 eggs
2/3 tbsp. Sahara
1 tsp vanillin
2/3 tbsp. flour
1/4 tbsp. starch
100 g chocolate
Lemon mousse:
2 eggs
4 tbsp. Sahara
4 tbsp. starch
350 ml milk
1 tbsp. lemon zest
1/4 tbsp. lemon juice
2.5 tsp gelatin
500 ml cream (33%-35%)
Lemon curd:
1/2 tbsp. lemon juice
1 tbsp. lemon zest
2/3 tbsp. Sahara
3 eggs
Biscuit.
Preheat the oven to 170C. Line a baking sheet with parchment paper (mine measures 51X35 cm).
Beat the egg whites with the cream of tartar at low speed until foam forms, gradually adding half the amount of sugar. Increase speed and beat until stiff peaks form. Beat the yolks with the remaining sugar until a light yellow, almost white mass is obtained, add vanillin. Sift flour and starch into the yolks, add 1/3 of the beaten whites and mix gently. Add the remaining whites, also mixing with rotational movements. Place the dough on the prepared baking sheet, trying to give it as even a surface as possible.
Bake for 10-15 minutes, checking for doneness with a matchstick.
Lemon mousse.
Mix starch with sugar and beat in eggs, rubbing until there are no lumps left. Bring the milk to a boil. In a thin stream, while stirring the egg-starch mixture, pour hot milk into it, then pour everything back into the saucepan and simmer over low heat for several minutes until thickened (do not bring to a boil). Remove the cream from the heat, transfer to a bowl, cover with film (touching the surface to prevent a crust from forming) and cool completely. Dissolve gelatin in cold lemon juice and leave to swell for 1 minute. Then heat slightly until the gelatin is completely dissolved. Beat the cooled custard with a mixer and, continuing to beat, pour in the juice with gelatin. Separately whip the cream and combine with the rest of the mixture in 3 additions.
Lemon curd.
Bring lemon juice, zest and sugar to a boil. Lightly beat the eggs and pour in hot lemon juice in a thin stream. Return it all to low heat and, stirring, bring to a boil. Cook for another 5 minutes (stirring constantly) until thickened and then pour into a clean bowl, cover with film (the film should touch the surface of the cream so that a crust does not form) and cool.
Assembly.
Cut the cooled sponge cake into 3 rectangles and cover one of them with a layer of melted chocolate. let the chocolate harden, turn it over with the “chocolate” side down and apply the first layer of lemon mousse (1/3 of the total amount). Flatten and cover with the next layer of biscuit. Spread with half the lemon curd and another layer of mousse. Cover with the last sponge cake, the remaining mousse and place in the freezer for at least 1 hour to set. After this time, cover the surface with the remaining curd and freeze again.
This recipe makes a lot of these brownies, so I only chopped half and froze the rest for now. They are perfectly preserved in the freezer and do not lose their appearance or taste after defrosting.
Enjoy your tea!
Now you can see how I made them.
PHOTO RECIPE step by step
Turned on the oven. I didn’t cover the baking sheet, my paper is bad, then you won’t be able to get it off the biscuit.
Biscuit
Separated the yolks from the whites
Just beat the whites with a mixer until foamy
And beat it right in the plate () until the sugar dissolves. Added vanillin.
Poured the yolks into a cup
Sift flour and starch into yolks
And mixed it carefully
Added the remaining whites
And just as carefully mixed with rotational movements
Place the dough on a baking sheet (greased with vegetable oil)
Tried to give a smooth surface
Bake until done, check doneness with a toothpick
Dry edges trimmed
Lemon mousse
I measured 4 tbsp. spoons of sugar (heaped)
Rub with a spoon until there are no lumps left
Boiled milk
Here I deviated a little from the recipe and did the opposite: I poured the egg-starch mixture in a thin stream into the milk (the gas was turned off), stirring constantly.
Place it back on medium heat and cook, stirring constantly
Because The recipe does not say how thick it should be cooked, I cooked it until this consistency (if you can see it in the photo...)
Transfer to a plate, cover with film and leave to cool
Here I only found gelatin like this, in plates
I took about 3 plates and filled them with water until they swelled.
The lemons were also the same. They are very acidic, so I took half the amount of lemon juice and replaced the other half with water.
Pour lemon juice and softened gelatin into a saucepan
Heated it over the fire until the gelatin dissolved (didn’t boil(!))
And then I beat everything with a mixer
Chilled cream poured into a cup
And beat at high speed until stiff peaks form (2-3 minutes). Just don't overbeat it!
Then I added the whipped cream to the cream in three additions and mixed it with a spoon (because I didn’t understand whether it needed to be whipped together with the cream or not)
Placed it in the refrigerator to thicken a little. And I started making lemon curd myself.
Lemon curd
I mixed sugar and lemon juice in a saucepan (again I took half the juice and half the water), did not add the zest (it’s so scary, green...)
I brought it all to a boil. Turned it off.
Lightly beat the eggs with a fork
And in a thin stream, stirring, poured lemon juice with sugar (hot)
Mix well until smooth
Pour it back into the saucepan and put it on medium heat. Cook, stirring, for 5 minutes until thickened.
But it didn’t thicken much (maybe it should be like that? I don’t know...)
I put it in a plate and covered it with film (so that there was no crust on top). And left it to cool.
Assembly
I cut the biscuit into three even pieces. (I forgot to take a photo)
Melt the chocolate in a steam bath (pour water into a saucepan, put a plate on top and put chocolate)
I applied the melted chocolate (preferably in a thin layer) onto the cake layer and spread it with a spatula (I couldn’t think of a better way, the chocolate is very thick. This is culinary chocolate, especially for glazing)
I added a little powdered sugar under the biscuit so that the biscuit would not stick (!)
Lemon cake is an amazingly delicious dessert that can be served with tea or offered to guests at the holiday table. In this article we will give some simple recipes and recommendations for its preparation.
Lemon shortcake
If life offers you a lemon, you don't need to make lemonade out of it. Better make a delicious lemon cake with us!
Ingredients:
- butter - 150 grams;
- powdered sugar - two-thirds of a glass;
- wheat flour - two glasses;
- salt;
- three chicken eggs;
- sugar - one glass;
- lemon zest - one tablespoon;
- lemon juice - 60ml.
How to make delicious lemon cake? Read the dessert recipe below:
- Combine warm butter with a third cup of powdered sugar, and then grind the products to a cream consistency.
- Add salt and one and a half cups of flour to the mixture. Knead into a stiff dough with your hands.
- Grease a small baking dish with oil and place the cake base on it. You need to do this with your hands, kneading and leveling the dough.
- Bake the preparation in a well-heated oven until cooked.
- Next, prepare. To do this, beat the eggs with sugar, add lemon juice and zest. Add the remaining flour in small portions.
- When the cake base is ready, remove the baking sheet from the oven and spread the cream onto the surface.
Bake the dessert for another quarter of an hour, then cool it, cut into squares and decorate with powdered sugar. Serve the treat with hot or cold drinks.
Lemon meringue tarts
This delicate, airy dessert will bring incomparable pleasure to your friends and family.
Required products:
- four eggs;
- five tablespoons of powdered sugar;
- a glass of sugar;
- three lemons;
- 200 grams of butter;
- a glass of flour;
- salt to taste;
- five tablespoons of corn starch;
- vanillin.
Recipe
Lemon cakes, photos of which you see on this page, are prepared as follows:
- Sift flour and powdered sugar into a bowl, add 100 grams of butter.
- Mix the products with egg yolk and water.
- Place the dough in the refrigerator and leave it alone for half an hour. When the specified time has passed, roll it into a thin layer and place it in a round shape. Make several punctures in the base with a fork.
- Bake the dough in a preheated oven, and then cool to room temperature.
- Squeeze the juice from the lemons and grate the zest on the finest grater.
- Pour water into the pan and add lemon juice mixed with starch. Bring the liquid to a boil, add three yolks, vanillin, zest, sugar and 100 grams of butter.
- Boil the mixture and pour it onto the dough.
- Prepare the meringue. To do this, beat the whites with salt and three tablespoons of powdered sugar. Place the finished decoration on top of the filling.
Place the pan in the oven for 20 minutes. Cool the finished dessert slightly, then cut it into portions and serve with hot drinks.
"Correct" lemon cake (GOST)
During the Soviet era, the choice in culinary stores was limited, but many still remember the delicious lemon dessert. Let's try to reproduce it in our kitchen.
Ingredients:
- six eggs;
- two thirds of a glass of sugar;
- a teaspoon of vanillin;
- an incomplete glass of flour;
- a quarter cup of starch;
- 100 grams of lemon.
For lemon mousse take:
- two eggs;
- four tablespoons of sugar and starch;
- 350 ml milk;
- A tablespoon of lemon zest;
- two spoons of gelatin;
- 500 ml cream.
To prepare Kurd, stock up on:
How to make dessert
Lemon cream cake from the USSR is prepared in several stages:
- The first step is to prepare the biscuit. To do this, beat the whites with half the sugar until stable foam. Mix the remaining sugar with the yolks and vanilla. Combine the prepared products with flour and starch, and then bake the dough on a baking sheet lined with parchment.
- While the cake base is preparing, make the mousse. Mix sugar, eggs and starch, and then pour hot milk into the resulting mass. Pour the resulting mixture into a saucepan and place it on the stove. When the cream thickens, remove it from the heat and cover with cling film. This is necessary in order to avoid the formation of a crust on the surface. While the cream is cooling, dissolve the gelatin in lemon juice and then heat it over the fire. Combine the gelatin mixture with cream and whipped cream, and then mix the mass with a mixer.
- After this, prepare the Kurd. Place sugar and zest in a saucepan, pour in lemon juice. Boil the ingredients and add beaten eggs to them. Cook the curd for five minutes, remembering to stir it.
- It's time to assemble the cake. Cut the cooled sponge cake lengthwise into three pieces. Pour melted chocolate over one layer and let the glaze harden. Turn the base over, chocolate side down, and spread the mousse over it (use one-third of the total amount).
- Place the second part of the sponge cake on the base. Apply some of the curd and a layer of mousse on it. Cover the cake with the remaining sponge cake and place the dessert in the freezer for one hour.
When the specified time has passed, remove the workpiece and cut it into rectangular pieces. Serve the finished treat to your guests with hot tea or coffee.
Lemon Coconut Cake
Prepare with us a delicious treat, decorated with coconut flakes, filled with lemon juice and lemongrass.
Biscuit ingredients:
- five and a half cups of flour;
- a cup of coconut flakes;
- half a glass of powdered sugar;
- half a teaspoon of salt;
- 0.5 cups butter.
For the filling take:
- three cups of sugar;
- half a cup of lemongrass;
- five tablespoons of lemon juice;
- three eggs;
- a quarter cup of flour;
- a pinch of salt;
- a tablespoon of powdered sugar.
Lemon coconut cake is prepared according to the following recipe:
- In a suitable bowl, stir together the shavings, salt and caster sugar. Add soft butter there and beat the products with a mixer at low speed.
- Place the dough in a mold and bake it in a preheated oven.
- Grind the lemongrass stems in a food processor and then combine it with the sugar.
- Add flour, lemon juice and eggs to the mixture. Beat all products again.
- Reduce oven heat to low and pour cream over hot dough.
Cook the future cake in the oven for another 20 minutes. When the sponge cake has cooled, cut it into squares and place the cakes on a flat plate. If desired, you can decorate the cake with powdered sugar or chopped nuts.
Conclusion
We will be glad if you enjoy our delicious lemon cake. Prepare it for tea, for a children's or adult party. Your guests will certainly appreciate the fresh taste of the original treat.
Soft and tender lemon cakes.
Biscuit:
6 eggs
2/3 tbsp. Sahara
1 tsp vanillin
2/3 tbsp. flour
1/4 tbsp. starch
100 g chocolate
Lemon mousse:
2 eggs
4 tbsp. Sahara
4 tbsp. starch
350 ml milk
1 tbsp. lemon zest
1/4 tbsp. lemon juice
2.5 tsp gelatin
500 ml cream (33%-35%)
Lemon curd:
1/2 tbsp. lemon juice
1 tbsp. lemon zest
2/3 tbsp. Sahara
3 eggs
Biscuit.
Preheat the oven to 170C. Line a baking sheet with parchment paper (mine measures 51X35 cm).
Beat the egg whites with the cream of tartar at low speed until foam forms, gradually adding half the amount of sugar. Increase speed and beat until stiff peaks form. Beat the yolks with the remaining sugar until a light yellow, almost white mass is obtained, add vanillin. Sift flour and starch into the yolks, add 1/3 of the beaten whites and mix gently. Add the remaining whites, also mixing with rotational movements. Place the dough on the prepared baking sheet, trying to give it as even a surface as possible.
Bake for 10-15 minutes, checking for doneness with a matchstick.
Lemon mousse.
Mix starch with sugar and beat in eggs, rubbing until there are no lumps left. Bring the milk to a boil. In a thin stream, while stirring the egg-starch mixture, pour hot milk into it, then pour everything back into the saucepan and simmer over low heat for several minutes until thickened (do not bring to a boil). Remove the cream from the heat, transfer to a bowl, cover with film (touching the surface to prevent a crust from forming) and cool completely. Dissolve gelatin in cold lemon juice and leave to swell for 1 minute. Then heat slightly until the gelatin is completely dissolved. Beat the cooled custard with a mixer and, continuing to beat, pour in the juice with gelatin. Separately whip the cream and combine with the rest of the mixture in 3 additions.
Lemon curd.
Bring lemon juice, zest and sugar to a boil. Lightly beat the eggs and pour in hot lemon juice in a thin stream. Return it all to low heat and, stirring, bring to a boil. Cook for another 5 minutes (stirring constantly) until thickened and then pour into a clean bowl, cover with film (the film should touch the surface of the cream so that a crust does not form) and cool.
Cut the cooled sponge cake into 3 rectangles and cover one of them with a layer of melted chocolate. let the chocolate harden, turn the “chocolate” side down and apply the first layer of lemon mousse (1/3 of the total amount). Smooth, cover with the next layer of sponge cake. Spread with half the lemon curd and again with a layer of mousse. Cover with the last sponge cake, the remaining mousse and place in freeze for at least 1 hour to harden, after which time cover the surface with the remaining curd and freeze again.
This recipe makes a lot of these brownies, so I only chopped half and froze the rest for now. They are perfectly preserved in the freezer and do not lose their appearance or taste after defrosting.
Enjoy your tea!
Now how I made them.
PHOTO RECIPE step by step
Turned on the oven. I didn’t cover the baking sheet, my paper is bad, then you won’t be able to get it off the biscuit.
Biscuit
Separated the yolks from the whites
